Free Healthy Recipe - Jerusalem Artichoke with Grilled Lamb fillet and Rocket Pesto

Dairy free, Gluten free, Low carbohydrate, Low GI, Wheat Free

Copyright John Paul Urizar

Another meal in minutes, this time with lamb and pesto. If you are a vegetarian, the pesto and artichoke combination on its own is delicious.

1 clove garlic, cut into fine slivers
½ lemon juiced
1 tbsp olive oil
4 lamb fillets trim
1 tbsp olive oil
4 tbsp Spicy rocket pesto, (see recipe list)

Pierce the lamb fillet and fill with slivers of garlic. Brush with lemon juice and olive oil and set aside.

Heat the oil in a baking tray. Add the artichokes and Spanish onion and season with sea salt and black pepper. Bake for 20 - 25 minutes.
While the artichokes are cooking chargrill the lamb for approx 7 minutes each side. Leave to rest for 5 minutes before serving the lamb on the onion and artichoke. Top with a spoon of the rocket pesto.

Serve with a dressed green salad or steamed English spinach.

Note: Wrap Jerusalem artichokes in kitchen paper and store them in a plastic container in the fridge.

Makes 4 servings

Scale recipe to serves

Prep Time: 5 mins
Cooking Time: 25 mins
Ready in: 35 mins

Suitable for:
Dinner, Lunch
See also:
Jerusalem Artichoke with Grilled Lamb fillet and Rocket Pesto
Spicy Rocket Pesto
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Nutritional Information - Per Serve
Kj 1954 kj
Calories 467 kcal
Fat 29.3 g
Saturated Fat 5.3 g
Total Carbohydrate 14 g
Total Protein 34.8 g
Fibre 4.5 g

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